Vegan Eggplant Lasagna

Instructions

1. 1

   Preheat your oven to 200°C (400°F).

2. 2

   Slice the eggplants lengthwise into

3. 3

   5 cm thick slices. Sprinkle with a little salt and let sit for 10 minutes to draw out moisture, then pat dry with a paper towel.

4. 4

   Brush both sides of the eggplant slices with olive oil and arrange them on a baking sheet. Roast in the oven for 20 minutes, flipping halfway, until tender and lightly golden.

5. 5

   While the eggplant is roasting, cook the whole wheat lasagna noodles according to package instructions. Drain and set aside.

6. 6

   Prepare the cashew cream by blending 120g cashews with enough water to make a smooth, creamy consistency.

7. 7

   In a bowl, mix the cashew cream with garlic powder, dried oregano, salt, and black pepper. Stir in the spinach.

8. 8

   Spread a thin layer of tomato basil sauce on the bottom of a baking dish.

9. 9

   Layer lasagna noodles over the sauce, followed by roasted eggplant slices, a layer of cashew cream mixture, and more tomato basil sauce. Repeat the layers until all ingredients are used, finishing with a layer of sauce on top.

10. 10

    Cover the dish with foil and bake at 180°C (350°F) for 30 minutes. Remove the foil and bake for an additional 10 minutes until the top is bubbling and slightly golden.

11. 11

    Let the lasagna rest for 10 minutes before slicing and serving. Enjoy your Vegan Eggplant Lasagna!